Wednesday, February 24, 2016

Good Eats Weekly Newsletter - February 24th, 2016

 
Welcome to the 2nd Week of the Spring CSA!
If you are a new member, please see below for detailed instructions to help with pickup.
 
 
Localvore Members 
& Regular Veggie Only Share Members
take a LIGHT GREEN/TAN BAG
 
This week your bag will contain:
Mixed Shoots, Nicola Potatoes, Beets, Gilfeather Turnips,
Red Cabbage, Onions
 
Out of the Bag:
Frozen Peppers, Frozen Spinach
 
Localvore Offerings Include:
Tangletown Farm Eggs
Vermont Soy Tofu
Champlain Orchards Enterprise Apples
 
 
 
 
Half Veggie Only Members
take a YELLOW BAG
containing:
Mixed Shoots, Nicola Potatoes, Beets,
Gilfeather Turnips, Red Cabbage
 
Out of the Bag:
Frozen Peppers
 
 
 
 
Tell your Neighbors: We are Still Accepting Spring Sign-Ups!
 
 
 
 
We are still accepting Sign-ups for the Spring Share, so tell your friends!
 
 
We will pro-rate the cost of your share when you join late. Pro-rated prices are listed on the signup form.
 
 
Share Pick-Up Instructions! Please review.
 
Whether you are a seasoned CSA share member or new to Good Eats, it's important to review the pick-up instructions before you head out to pick up your share!

Step #1:
Find your name on the Names List - Find your name on the pick-up list and check it off.  The first clipboard contains a list of all share members at your site. Note that only one name is listed for each share. If you can't find your name on the list, look for your share partner's name (only one of you is listed). Checking off your name lets us know who has picked up and is extremely helpful in solving any mysteries at the end of the day. If you can't find your name or your share partner's name, please don't take a share! Call or email us and we'll figure it out.

Check your share type on the Names List. Share types are Lo
calvore, Localvore Vegetarian, Half Veggie with Pantry, Half Veggie with Pantry Vegetarian, Veggie Only, Half Veggie Only, Pete's Pantry, Pete's Pantry Vegetarian, or Meat Share. If you are listed incorrectly or have questions, let us know.

Step #2:
Pick-Up Instructions - Select your items by following the Pick-Up Instructions. These are posted on a second clipboard or on an attached sheet. Follow the specific item list/instructions to assemble your share. The top section of the pick up list describes what to select for the vegetable only shares. The bottom section of the Pick-Up Instructions lists the localvore (non-vegetable) items that Localvore and Pantry members should select.

If you are sharing a share with someone - coordinate with your share-mate to make sure that you DON'T take double the amount of any items. All shares are packed and delivered to the sites are whole shares.

Please note that the first Meat Share pick up is not this week,
it is the first Wednesday (or Thursday) of every month
starting March 2nd.
 
 
Which color bag do I take?
 
If you are a Half share member (with or without pantry) take a bright yellow bag shown in the picture of Erick, on the left.
 
If you are a Localvore or Veggie Only member take a tan / light green bag shown in the picture of Kat, on the right.
 
You will also look for "out of bag" items (like frozen goods). Localvore/Pantry items will need to be gathered from their respective bins/containers. 
 
   
 
Around the Farm
 
This mix of cold and warm weather is keeping us on our toes! We are continuing to prepare for spring by nurturing trays of young plants that will be transplanted out into our fields and high tunnels, and even seeding more trays. Our wash house is full of energy, as they pump tunes and wash roots that have been pulled from storage. Our weekly routine still has an air of winter, but with the days getting longer and longer, we know we're getting close to spring!
 
 
          
 
 
 
Storage and Use Tips 
 
Mixed Shoots - This week's salad greens are shoots! Shoots are like sprouts, except that they are grown in soil. This nutritious mix is made up of sunflower and radish shoots. Shoots tossed into any salad or slaw are delicious! Or try them on sandwiches or in asian noodle dishes.
 
Red Cabbage - Striking in a slaw, salad or wilted by cooking, red cabbage came on to the scene later than its green counterpart. Red cabbage is likely to turn blue when cooking if there are any alkaline ingredients present. To stop this from happening, add a bit of acid to the pan in the form of lemon juice, vinegar or wine. Red cabbage can be stored loosely wrapped in a plastic bag in the refrigerator for weeks. If the outer leaves wilt or turn spotted, just remove them and use the good leaves below. Once cut, keep the remaining cabbage in a sealed plastic bag in the crisper drawer.
 
Nicola Potatoes - Nicola Potatoes are golden skinned, golden fleshed potatoes that are truly all purpose. They are great for boiling, mashing or roasting and are plenty waxy enough to make excellent potato salad. Nicolas have a very special attribute among potatoes - they are low on the glycemic index compared to all other varieties. Store in a plastic bag in the fridge if you are not going to use right away.
 
Beets - The red beets in your share this week are delicious roasted and can be used in a variety of recipes. I love adding roasted beets to my shoots salads and adding a crumble of goat cheese and a splash of balsamic vinegar. Roast your beets with onions or shallots for an extra level of flavor. Store in a loose plastic bag in your fridge.
 
Gilfeather Turnips - The gilfeather turnip was bred here in Vermont by John Gilfeather of Wardsboro. Here is an excerpt from the Slow Food site about Gilfeathers: The Gilfeather is an egg-shaped, rough-skinned root, but unlike its cousins, it has a mild taste that becomes sweet and a creamy white color after the first frost. While the hardy Gilfeather turnip does well in nearly any climate, this touch of frost contributes to its unusual taste and texture. This turnip is one of the state's unique contributions to cold weather agriculture. They will store well in the fridge, or try them out at your dinner table mashed or roasted, or even grated over salads.
 
Frozen Peppers - Our frozen peppers come in from the field and go straight into the freezer. Our peppers are washed, chopped, bagged and frozen within hours of harvest. Frozen peppers won't be crisp like fresh peppers but retain all the flavor and yummy summer goodness. To use them, simply remove package from the freezer, slice open bag, and then either thaw and add to your dish, or chop just what you need frozen and toss directly into your skillet frozen. If you use the latter method, you can toss unused frozen back into the freezer for later use. 
 
Frozen Spinach - is great for casseroles, lasagnas, quiches etc. Thaw it, squeeze out the excess liquid and add it in.  Or let it thaw on counter til it softens up enough to saw with a knife, and saw off section to use a lesser amount in a dish.  You can put the remainder back in freezer.  This is really great in pasta or even added to smoothies.
 
Onions - The yellow onions in your share this week are a mix of our onions and those from our friends at Riverside Farm in East Hardwick. Store them in a cool place, even in your fridge, if you don't intend to eat them quickly.
 
 
Veggie Storage and Use Tips are on our website too, so please bookmark the recipe and storage tip section.  I am sure you will find it useful.
 
 
Changes to Your Delivery?
 
If you will be away some upcoming week, and need to make changes to your share delivery, let us know at least 1 week before the change. You can have your share donated to the Food Shelf, or you can skip your share delivery and you will retain a credit on your account toward the purchase of your next share.
 
Localvore Lore
 
This week's share includes Tangletown Farm Eggs, Vermont Soy Tofu, and Champlain Orchards Enterprise Apples!
 
Tangletown Farm in West Glover is run by Lila, Dave and their kids. They raise laying hens as well as pastured chickens, guinea hens, turkeys, pigs, beef cattle, and rabbits. They write about their Fresh Eggs, "There's nothing better than farm fresh eggs!  These are especially tasty and loved by our whole family. All of our animals are 100% free of hormones and antibiotics.  Our birds love being outside, roaming, pecking, finding things to cluck about.  The eggs are rich and delicious.  Hens are funny, they have  a lot to be busy about. We feed much left over veggie scraps from neighboring vegetable farms, which adds even more quality, flavor and color to the eggs."
 
You will also receive Tofu from Vermont Soy in Hardwick. Todd Pinkham and Andrew Meyer, co-owners of Vermont Soy in Hardwick, VT, began selling fresh organic soymilk in 2007. Vermont Soy's product line has since diversified to include artisan tofu, with more local and organic soy foods soon to come. Their Artisan Tofu is handcrafted using traditional Japanese kettle style techniques. This organic and gluten-free Tofu is made fresh without the use of preservatives, and is great for sauteeing, baking, and blending.
 
Champlain Orchards in Shoreham Vermont grows a variety of tree fruits using ecologically sound practices so that you can feel good about sharing their fruits with your family and friends. They write, "We are careful stewards of our land and grow our fruit following strict Eco Apple requirements while striving to minimize our carbon footprint and sustainably contribute to our community." The Enterprise Apples in your share have a sharp yet sweet flavor that makes them great for eating and for baking. 
 
 
 
Recipes
 
Traditional German Rotkohl (Sweet/Sour Red Cabbage)
 
This quintessential German side dish goes well with roasts or with spaetzle (recipe below). 
 
1½ pounds red cabbage, very thinly sliced
1 large yellow onion, finely diced
1 large semi-tart apple, peeled, cored and diced
¼ cup butter
2 tablespoons red currant jam, or cherry preserves (optional)
2-3 tablespoons red wine vinegar
½ cup vegetable broth
1 bay leaf
3 whole cloves
3 juniper berries
1 teaspoon sugar
1 teaspoon salt
1 tablespoons all-purpose flour (gluten free and paleo: omit)
2 tablespoons water
 
Melt the butter in a Dutch oven over medium-high heat and cook the onions until caramelized and just beginning to brown, 7-10 minutes. Add the cabbage and cook for 5 minutes. Add the apple, broth, bay leaf, cloves, juniper berries, red currant jam, red wine vinegar, sugar and salt. Bring to a boil, reduce the heat to low, cover and simmer for 2 hours, stirring occasionally. Add more broth if needed. Combine the flour and water until dissolved and stir into the Rotkohl. Simmer for another minute. Add more salt, sugar and vinegar to taste.
Traditionally served with roasts, Rouladen, Sauerbraten and potatoes, Spaetzle or Knoedel.
 
Spaetzle dumplings
 
2 cups all-purpose flour
4 eggs, lightly beaten
1/3 cup 2% milk
2 teaspoons salt
8 cups water
1 tablespoon butter
 
In a large bowl, stir the flour, eggs, milk and salt until smooth (dough will be sticky). In a large saucepan, bring water to a boil. Pour dough into a colander or spaetzle maker coated with cooking spray; place over boiling water.
With a wooden spoon, press dough until small pieces drop into boiling water. Cook for 2 minutes or until dumplings are tender and float. Remove with a slotted spoon; toss with butter. Yield: 6 servings.
 
 
 
Skillet Turnips and Potatoes with Bacon
 
1 tablespoon red wine vinegar
1 tablespoon sugar
2 tablespoons extra-virgin olive oil
8 ounces thick-cut bacon slices, cut crosswise into 1-inch pieces
1 medium onion, thinly sliced
4 large garlic cloves, peeled, crushed
1 1/2 pounds turnips, peeled, cut into 1-inch chunks
1 1/2 pounds white-skinned potatoes, peeled, cut into 1-inch chunks
1 teaspoon coarse sea salt
1 tablespoon chopped fresh Italian parsley
 
Mix 1/4 cup water, vinegar, and sugar in small bowl. Combine oil and bacon in heavy large skillet; sauté over medium-high heat until fat is rendered, 3 to 4 minutes. Add onion and garlic; sauté until onion is golden, about 5 minutes. Add turnips and potatoes; sprinkle with 1 teaspoon sea salt and toss 5 minutes. Reduce heat to medium-low, cover, and cook until vegetables are almost tender, stirring and turning vegetables occasionally, about 15 minutes.
 
Push vegetables to 1 side of skillet. Pour vinegar mixture into cleared space. Toss vegetables with vinegar mixture. Spread vegetables in even layer in skillet; cook until golden and slightly crisp on bottom, about 4 minutes. Turn vegetables over; spread in even layer and cook until browned and slightly crisp on bottom, about 4 minutes. Continue to turn, spread, and cook vegetables until tender, golden, and crisp around edges, 7 to 8 minutes longer. Season with more sea salt and black pepper. Transfer to bowl. Sprinkle with parsley.
Recipe by Lidia Bastianich
Photograph by Marcus Nilsson
 
 
 
Easy Red Pepper Hummus
 
This red pepper hummus is a quick and easy way to use your frozen peppers for a delicious snack! Dip carrots or tortilla chips- yum!
 
1 (16 ounce) can garbanzo beans, drained and rinsed 
1 tablespoon olive oil
Thawed peppers (about 1/3 of a frozen package, or more to taste)
1 tablespoon tahini 
1 fresh lime, juiced
1 1/2 tablespoons water 
1/2 teaspoon salt 
1/4 teaspoon ground black pepper 
1 garlic clove, crushed
 
In a food processor or blender, mix the garbanzo beans, olive oil, red bell pepper, tahini, lime juice, water, salt, black pepper, and garlic. Blend until smooth.
 
 
 
Panang Tofu Curry
 
This peanut curry is a real crowd pleaser. Adjust spicines with more or less hot chili paste, as desired.
 
1 1/2 tablespoons olive oil
1/2 cup finely chopped shallots
2 tablespoons finely grated peeled ginger
4 garlic cloves, finely chopped
1/4 cup organic peanut butter
2 teaspoons turmeric
1 teaspoon ground cumin
1 teaspoon hot chili paste (such as sambal oelek)*
1 cup water
1 13-1/2- to 14-ounce can organic light coconut milk
3 kaffir lime leaves or 3 tablespoons fresh lime juice and 1 1/2 teaspoons finely grated lime peel
1 tablespoon (firmly packed) golden brown sugar
1 14-ounce packages organic firm tofu, drained, cut into 1-inch cubes
1 1/2 cups 1/4- to 1/3-inch-thick slices peeled carrots (about 3 medium)
1 large red bell pepper (or frozen pepper), cut into 3/4-inch pieces
 
Heat oil in heavy large skillet over medium-high heat. Add shallots, ginger, and garlic; cook until shallots are tender, about 6 minutes. Add peanut butter, turmeric, cumin, and chili paste; stir until fragrant, 1 to 2 minutes. Whisk in 1 cup water, then coconut milk, lime leaves, and brown sugar; bring to simmer. Season sauce with salt. Add tofu, carrots, and bell pepper; simmer over medium heat until carrots are tender, adjusting heat to medium-low if beginning to boil and occasionally stirring gently, about 20 minutes. Season to taste with salt.
 
Can be made 3 days ahead. Cool slightly, cover, and chill. Rewarm over medium heat before serving.
 
 
 
Potato, Spinach, and Red Pepper Frittata
1 lb. medium waxy potatoes
1⁄4 cup olive oil
1 clove garlic, minced
1 small red bell pepper, seeded, and thinly sliced (or a handful of frozen pepper)
1 small yellow onion, thinly sliced
Kosher salt and freshly ground black pepper, to taste
2 tbsp. thinly sliced basil
8 eggs, beaten
½ cup frozen spinach, thawed and drained
3 tbsp. unsalted butter, cubed
 
Boil 1" water in a 4-qt. saucepan fitted with a steamer insert. Steam potatoes, covered, adding more boiling water as needed, until tender, 1 hour. Let cool, then peel and thinly slice.
Heat oven broiler. Heat oil in an ovenproof 12" nonstick skillet over medium-high heat. Cook garlic, pepper, and onion until soft, 3–4 minutes. Add spinach and cook until warmed though, about 1 minute. Stir in reserved potatoes, the butter, salt, and pepper. Stir in half the basil and the eggs and reduce heat to medium; cook until golden on the bottom, 8–10 minutes. Broil until set and golden on top, about 3 minutes. Garnish with remaining basil.

Thursday, February 18, 2016

Good Eats Weekly Newsletter - February 17th, 2016

 
Welcome to the Spring CSA!
If you are a new member, please see below for detailed instructions to help with pickup.
 
 
Localvore Members 
& Regular Veggie Only Share Members
take a LIGHT GREEN/TAN BAG
 
This week your bag will contain:
Mixed Shoots, Russet Potatoes, Carrots, Cress,
Shallots, Savoy Cabbage
 
Out of the Bag:
Frozen Broccoli, Frozen Squash Puree
 
Localvore Offerings Include:
Pete's Greens Pizza Dough
Pete's Greens Tomato Sauce
Butterworks Farm Cottage Cheese
 
 
 
 
Half Veggie Only Members
take a YELLOW BAG
containing:
Mixed Shoots, Russet Potatoes, Carrots,
Shallots, Savoy Cabbage
 
Out of the Bag:
Frozen Broccoli
 
 
 
 
It's the first week of the Spring CSA!
 
 
 
 
We are still accepting Sign-ups for the Spring Share, so tell your friends!
 
 
We will pro-rate the cost of your share when you join late.
 
Share Pick-Up Instructions! Please review.
 
Whether you are a seasoned CSA share member or new to Good Eats, it's important to review the pick-up instructions before you head out to pick up your share!

Step #1:
Find your name on the Names List - Find your name on the pick-up list and check it off.  The first clipboard contains a list of all share members at your site. Note that only one name is listed for each share. If you can't find your name on the list, look for your share partner's name (only one of you is listed). Checking off your name lets us know who has picked up and is extremely helpful in solving any mysteries at the end of the day. If you can't find your name or your share partner's name, please don't take a share! Call or email us and we'll figure it out.

Check your share type on the Names List. Share types are Lo
calvore, Localvore Vegetarian, Half Veggie with Pantry, Half Veggie with Pantry Vegetarian, Veggie Only, Half Veggie Only, Pete's Pantry, Pete's Pantry Vegetarian, or Meat Share. If you are listed incorrectly or have questions, let us know.

Step #2:
Pick-Up Instructions - Select your items by following the Pick-Up Instructions. These are posted on a second clipboard or on an attached sheet. Follow the specific item list/instructions to assemble your share. The top section of the pick up list describes what to select for the vegetable only shares. The bottom section of the Pick-Up Instructions lists the localvore (non-vegetable) items that Localvore and Pantry members should select.

If you are sharing a share with someone - coordinate with your share-mate to make sure that you DON'T take double the amount of any items. All shares are packed and delivered to the sites are whole shares.

Please note that the first Meat Share pick up is not this week,
it is the first Wednesday (or Thursday) of every month
starting March 2nd.
 
 
Which color bag do I take?
 
If you are a Half share member (with or without pantry) take a bright yellow bag shown in the picture of Erick, on the left.
 
If you are a Localvore or Veggie Only member take a tan / light green bag shown in the picture of Kat, on the right.
 
You will also look for "out of bag" items (like frozen goods). Localvore/Pantry items will need to be gathered from their respective bins/containers. 
 
   
 
Storage and Use Tips 
 
Mixed Shoots - This week's salad greens are shoots! Shoots are like sprouts, except that they are grown in soil. This nutritious mix is made up of sunflower and radish shoots. Shoots tossed into any salad or slaw are delicious! Or try them on sandwiches or in asian noodle dishes.
 
Shallots - Shallots are a member of the allium family, and are similar to both garlic and onions. They grow in cloves similar to garlic and have a sweet, mild flavor like a sweet or Spanish onion. They are well known for their ability to be caramelized or cooked down to where the sugars are reduced or concentrated. When eaten raw, they are much sweeter and milder than even sweet onions. You can slice them thin and saute them in recipes that benefit from a sweet, mild onion flavor. When minced, they are fantastic in homemade vinaigrette and pan sauces. Store them in a cool, dark place.
 
Red Savoy Cabbage - Wait... this cabbage looks green! With the outer red leaves removed after storage, a mostly green head is left inside. Savoy cabbage has loosely wrapped, savoyed or crumpled leaves.  These cabbages have a thick wrapper leaf which enables them to store well but are not as well suited to stir fry or egg rolls as Chinese types of cabbages with their thin skins and sweet flavor.  They are also not so high in dry matter like your slaw or kraut cabbages which are perfect for retaining structure during processing and fermenting.  The savoy cabbage is perfect for cooking however, especially in soups that can tenderize its thick kale-like leaves.  I also prefer savoy cabbages to stuff with rice, tomato sauce and sausages.  Saute with a little butter and a splash of milk or cream to quickly soften the leaves and bring out its sweet flavors on the stove top.  Store cabbage in a plastic bag in your crisper drawer for a few weeks.
 
Cress was harvested from our high tunnels this morning! Bunches are included in the full veggie bags. This upland cress has a deep pungency with a unique twist between arugula and horseradish, pledging its allegience to the mustard family. Below the Mason Dixon line, upland cress is known as "creasy greens" and when stewed with ham hocks, is as loved a dish as black-eyed peas or cornbread. Traditionally gathered by foragers in the Appalachian Mountains who started looking out for the hearty winter leaves while there was still snow on the ground, the leaves were believed to have medicinal benefits and used in many folk recipes to help heal wounds. Those claims may not be entirely far-fetched as the cress is indeed rich in vitamin C, vitamin A, iron, and calcium.
 
Russet Potatoes - Also known as Idaho or baking potatoes, Russets are in the class of starchy potatoes, as opposed to waxy varieties like red and fingerling. They are high in vitamin C and B6, as well as natural sugars. Russets make great baking potatoes, and are ideal for mashing and making fries. Store potatoes in a cool dark place.
 
Carrots - These multi-colored carrots can add a burst of color to your salads or roasted veggies. They can even be the centerpiece of your salad if you shave them into long skinny ribbons using a vegetable peeler, then toss them in dressing.
 
Frozen Broccoli - Our frozen broccoli was blanched for a minute or two in our kitchen before cooling and freezing.  It is not a substitute for fresh broccoli in salads or places where you really need the veggies to be crisp.  But they are fantastic for pastas, burritos, casseroles, quiches, soup etc. To reheat, bring some water to a boil in a pot and put in all or a part of the bag of broccoli (you can saw off chunks of frozen if you don't want to use the whole thing). Heat for 2-5 minutes, testing each minute after 2 minutes to see if it has reached the tenderness you seek.
 
Frozen Squash Puree -  Full veggie members only. In the fall we put up our year's worth of squash puree. The annual making of our squash puree is a joint effort. High Mowing Seeds grows several super sweet varieties of winter squash in order to collect the seeds for their customers. They do the seed extraction at our farm and we take all the flesh of the squash and steam it to make the puree. This squash puree came from a butternut variety and it has a very high sugar content. You can use the puree as a side dish, or in soup, or to make pumpkin pie.
 
 
Veggie Storage and Use Tips are on our website too, so please bookmark the recipe and storage tip section.  I am sure you will find it useful.
 
 
Changes to Your Delivery?
 
If you will be away some upcoming week, and need to make changes to your share delivery, let us know at least 1 week before the change. You can have your share donated to the Food Shelf, or you can skip your share delivery and you will retain a credit on your account toward the purchase of your next share.
 
Localvore Lore
 
This week's share includes Pete's Greens Pizza Dough, Pete's Greens Tomato Sauce, and Butterworks Farm Cottage Cheese! You can use some of your ingredients to make pizza this week, or others to make lasagna!
 
Our Tomato Sauce is a made using our organic tomatoes & onions plus garlic, olive oil, salt, sugar, oregano, thyme, basil, & black pepper. We preserve our tomatoes in the height of summer for maximum freshness!  This sauce is coming to you frozen for easy delivery.  You can defrost and put on a pizza right away or freeze it for later use.  It's also great in pasta dishes, like lasagna.
 
Richard in our kitchen at the farm made your Pizza Dough, with a blend of organic Gleason Grains, Snake Mtn Sifted Wheat Flour, organic Quebec Milanaise flour, plus water, yeast, salt, olive oil. This special dough is coming to you frozen, but you can thaw it in the fridge or put it back in the freezer for a later date.
 
 
Butterworks Farm, owned by Jack and Anne Lazor in Lowell VT, has been an innovator and leader in organic grains and high quality dairy for decades. They have a full line of yogurts and cottage cheese made from high quality organic Jersey cow milk, with no added thickeners. This Organic Cottage Cheese is a new product that has a clean, pleasing flavor and a large curd. Eat it with your morning berries or mix it into pancake or biscuit batters. Use it in lasagna or blend it into a fruit smoothie. The possibilities for this delicious product are endless!
 
 
Recipes
 
Gluten Free (or Regular) Lasagna
 
This recipe uses cabbage leaves instead of pasta to make lasagna! But if you have no qualms with noodles, you can simple replace the cabbage with cooked lasagna noodles (about 12).
 
1-2 lbs ground beef (optional)
2-3 cups tomato sauce
Optional for the sauce: chopped veggies: onions, peppers, shallots, carrots, etc.
1 head of cabbage (or 12 lasagna noodles, cooked and drained)
1 egg
6 oz shredded mozzarella cheese (reserve 2 oz for top layer of lasagna)
6 oz shredded Parmesan cheese
1 cup cottage cheese
salt and pepper to taste
 
Preheat oven to 375 degrees.
Crumble beef in medium saucepan and cook until browned. Remove from heat and drain fat. Return cooked beef to heat, add tomato sauce sauce and chopped veggies. Cook on medium heat until sauce has heated through; about 8 minutes. Add salt and pepper to taste.
 
If using cabbage:
Cut cabbage in half and place in boiling water. Boil for 10-12 minutes or until softened. Drain cabbage and chop into large pieces. Sauté cabbage with oil in large skillet over medium high heat until softened, about 2-3 minutes. Pour into large bowl lined with paper towels. Roll up cabbage in paper towels and squeeze out remaining water and oil; set aside.
 
Combine egg, cheeses and yogurt in small bowl.
 
Layer small amount of cabbage (or noodles), meat sauce and cheese mixture in 9" x 12" baking dish. Repeat layers with remaining cabbage, meat sauce and cheese mixture. Sprinkle reserved mozzarella cheese on top.
 
Place baking dish on baking sheet; bake 15-20 minutes until lightly browned and bubbly.
Cool 10 minutes then serve and enjoy.
 
 
Twice-Baked Broccoli & Cheddar Potatoes
 
Twice-baked potatoes are first baked in their skins. Once cooked, the filling is scooped out and other ingredients are mixed in to add flavor. The filling is then placed back inside the empty potato skins and the potatoes are baked again. This recipe, with a little cottage cheese added for protein and additional vegetables mixed in, is a meal in itself.
 
2 medium russet potatoes
2 teaspoons olive oil 
1/2 cup shredded cheddar cheese, plus 1 tablespoon for sprinkling
1/4 cup cottage cheese or sour cream
1 cup chopped fresh or frozen broccoli 
Salt and pepper, to taste
 
Preheat the oven to 400 degrees Fahrenheit. Rinse the potatoes in cold water and pat them dry.
Place the potatoes in a baking dish and drizzle them with the olive oil and sprinkle with a big pinch of salt. Bake the potatoes until they’re fork-tender, about an hour.
 
While the potatoes bake, bring a small pot of water to a boil. Add a big pinch of salt and add the chopped broccoli to the boiling water. Cook the broccoli until it’s soft and bright green, about 2 minutes. Drain the broccoli and run it under cool water to stop it from cooking.
 
Remove the potatoes from the oven and carefully slice the top off each potato. Use a spoon to scoop the filling out of each potato and place it in a bowl.
 
Stir in the cheddar cheese, cottage cheese or sour cream and chopped broccoli. Season the potatoes to taste and divide the potato-cheese mixture evenly between the two potato shells.
Sprinkle each with the remaining cheese and bake until the cheese melts and the potato begins to brown, about 10 minutes. Remove the potatoes from the oven and serve.
 
 
 
White Pizza with Salad
1 pizza dough
3 ounces (90 grams) mozzarella di bufala (buffalo mozzarella), shredded or torn into small pieces
2 to 3 cloves garlic, very thinly sliced
 Extra-virgin olive oil, for drizzling
1/2 to 1 1/4 cups fresh cress, pea shoots, sunflower and radish shoots, or other baby greens
 Juice from 1/4 to 1 lemon
 Sea salt and coarsely ground black pepper
 Parmigiano-Reggiano, for sprinkling
 
Preheat the oven to 450°F (260°C) for 1 hour. Slide a baking stone or a large cast-iron skillet turned upside down in the oven to preheat.
Stretch the pizza dough to a diameter of 12 inche.
 
Scatter the mozzarella and garlic evenly over the dough, leaving a 1-inch border around the edge. Drizzle some extra-virgin olive oil over the pizza.
Carefully slide the pizza onto the baking stone and bake until the crust is golden and the cheese is bubbling, 10 to 15 minutes.
 
Place the watercress, pea shoots, baby spinach, or other baby greens in a large bowl. Drizzle with more olive oil and lemon juice to taste and gently toss to coat each leaf.
Remove the pizza from the oven and place it on a cutting board. Top it with the mound of greens and sprinkle with salt and pepper to taste. Grate some Parmigiano-Reggiano over the pizza, slice it into wedges, and dig in.
 
 
 
Butternut Squash Risotto with Sage
 
1 tablespoon butter
1 package pureed squash, thawed
Coarse salt and ground pepper
1 cup Arborio rice
1/2 cup dry white wine
3 cups chicken broth, mixed with 1/2 cup water and heated
1/3 cup grated Parmesan cheese, plus more for garnish
1 tablespoon chopped fresh sage, plus more for garnish
 
In a medium heavy-bottom saucepan, melt butter over medium heat. Add squash; season with salt and pepper. Cook, stirring often to heat through.
 
Add rice; stir to coat. Add wine; cook until almost all liquid has evaporated, 1 to 2 minutes.
Reduce heat to medium-low; add 1/2 cup hot broth mixture. Cook, stirring, until almost all liquid is absorbed. Add remaining broth mixture, 1/2 cup at a time, stirring until liquid is absorbed before adding more, 35 to 40 minutes total.
 
Stir in Parmesan, sage, and 1 1/2 teaspoons salt. Serve immediately, garnished with more Parmesan and sage, if desired.
 
 
Sautéed Cabbage and Carrots with Turmeric
 
Cooking onions until softened, then stirring in spices and aromatics like garlic and ginger is the foundation of many Ethiopian recipes, from vegetables and lentils to meat and chicken. In this delicately spiced vegetarian dish, chunks of carrots and cabbage are added to the base and cooked until the cabbage is sweet and silky. Turmeric, the main seasoning, lends an earthy flavor.
 
1/3 cup extra-virgin olive oil
3 medium onions or shallots, finely chopped (1.5 cups)
Salt
6 garlic cloves, minced
One 2-inch piece fresh ginger, peeled and minced
2 tablespoons ground turmeric
1 pound carrots, quartered lengthwise and cut into 1 1/2-inch lengths
3 pounds green cabbage, cored and cut into 3/4-inch pieces
 
In a large enameled cast-iron casserole, heat the olive oil. Add the onions and a generous pinch of salt and cook over moderate heat, stirring occasionally, until softened, about 8 minutes. Add the garlic, ginger and turmeric and cook, stirring, until the vegetables are fragrant and just starting to brown, about 5 minutes.
 
Add the carrots to the casserole along with 1/2 cup of water and cook over moderate heat, stirring, until the carrots are just starting to soften, 7 minutes. Stir in the cabbage in large handfuls, letting each batch wilt slightly before adding more. When all of the cabbage has been added, cover and cook over moderately low heat, stirring occasionally, until the cabbage is tender, 40 to 45 minutes. Season with salt and serve.